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There are three recipes here: http://www.whistlingtrainfarm.com/4.pumpkinpie.html including directions about how to prepare the fresh pumpkin and crust. A food processor makes the crust a lot easier. I had a lot of pumpkin so I used the proportions of pumpkin/eggs/milk/cream from the Molasses recipe, but with maple syrup instead of the molasses and honey.

I also used to precooked filling technique from the recipe at http://www.cookingforengineers.com/recipe/65/Pumpkin-Pie. It made it a lot easier to taste the filling for the right amount of spice and sweetener.

Maybe this doesn’t really count as a recipe because I made it up, but I want to post it anyway.

Dice up 1 onion and 1 head of garlic. Melt 1 stick of butter and sauté the garlic and onion over medium heat (turn to low to keep warm when the onions are browned).

Meanwhile, cook about 2 pounds of potatoes until they’re really soft. I use the pressure cooker so it takes about 15 minutes, and by then the onions are done.

Dump the water out of the potato pot, and put the potatoes back in, and pour the butter and onion mixture on top. I don’t peel the potatoes. Peeling boiling hot potatoes is not fun.

Now mash! With a potato masher or whatever handy mashing implement. This is the fun part because a pile of potatoes and onions magically turns into mashed potatoes! Add salt to taste and mash it in.

The slow cooker is a really easy way to cook winter squash, no peeling, hacking, chopping, boiling, etc. I like the flavor of roasting better, but this would be great for soups or including in recipes where the squash really needs to be peeled. Just put a whole squash, unpeeled, seeds and all, with a little water into the slow cooker on low for 8 hours or so, clean when done. Recipe from Not your mother’s slow cooker cookbook.

I got a big pile of zucchini and other summer squash from my CSA, so I sliced them really thin, dipped them in soy sauce, and dehydrated them. Recipe from Mary Bell’s Complete Dehydrator Cookbook.

From Mark Bittman:

http://bitten.blogs.nytimes.com/2008/05/22/the-saga-of-skillet-flatbread/

Some kind of flour, water, a hot oiled skillet, and an oven.

I’ve decided to make crepes instead of pancakes for car camping trips. Despite the fancy french name they’re actually easier.

I made Alton Brown’s crepe batter recipe with half whole wheat and half white wheat flour. I filled some with cheese and some with bananas and Loacker spread (hazelnut and chocolate spread like Nutella). Supposedly it yields 17-22 crepes, but they must be pretty small. I would say 1 recipe would feed 4 people. Crepe batter keeps for a few days in a cooler so I just mixed it up at home the night before we left and put it in a jar. Crepes can be flipped by hand so I didn’t even need to bring a spatula.

I made the carrot cake and cream cheese frosting recipe from Joy of Cooking. Mostly followed exactly except used way less sugar than called for in the cream cheese frosting recipe (I think it had 2.5 C of sugar for 8 oz of cream cheese, I used more like .75 C).

It’s pretty easy to make using the food processor to shred the carrots and to make the frosting.

Simple quickly boiled bok choy in a sauce with oyster sauce, dried shiitake mushrooms, garlic, sesame oil, and all kinds of good stuff.

Used the "Steamed Leafy Greens With Mushroom Sauce" recipe in Essentials of Asian Cuisine by Corinne Trang.

I made some stock from a frozen leftover turkey so I flipped through my “Exaltation of Soups” cookbook to look for something I could make with the stock and other stuff I had laying around. I settled on Bigos, a Polish stew with sausage, sauerkraut and lots of other tasty stuff.

From Julie Sahni’s Classic Indian Vegetarian and Grain Cooking. A quick summary of the recipe:

• boil/steam potatoes
• cut up and mix with some curry powder while hot
• let cool
• fry until brown and crispy

One of the best parts is the name in Hindi: Oorla-Kayanga Kari. If you search on that name you get a few sites with transcriptions of the recipe.

This (and the non-vegetarian version, Classic India Cooking) might be my favorite cookbooks for browsing. They’re 500 pages each, no color pictures, so they rely on tantalizing descriptive text to introduce the recipes (‘heavenly’, ‘aromatic’, and ‘perfumed’ are favored adjectives). The next recipe to try from this book might be Avcadoo Masial: avocado cooked in spiced butter (!).